Thai chicken curry rice bowls


For the curry:

To serve:


Step 1

Place chicken in a large bowl and season with salt and pepper. Toss to coat.

Step 2

Heat 2 tablespoons vegetable oil in a large pan and over medium. Add chicken to the pan and sauté until browned and cooked through, about 5 to 7 minutes. Transfer chicken to a medium bowl.

Step 3

Heat 2 more tablespoons of oil in the pan over medium. Add in carrot, onion, bell pepper, zucchini, and lemongrass and cook until just softened, about 5 minutes.

Step 4

Stir in red curry paste and fish sauce. Lower heat and cook for five minutes, stirring occasionally.

Step 5

Add coconut milk and chicken broth. Bring to a gentle boil over medium heat and cook for 10 minutes, then reduce heat to low. Add chicken, stir all ingredients well and cook until heated through, about three minutes.

Step 6

To serve, spoon chicken curry over brown rice and garnish with cilantro, green onions, cashews, and a squeeze of lime. 

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